Crepes with Nut Sauce Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupGourmet
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Sugar | 1 Teaspoon | |
| Egg | 1 | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Oil | 3 Tablespoon | |
| Hazelnuts | 1 1/2 Cup (16 tbs) | |
| Whipping cream | 1 1/4 Cup (16 tbs) | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) |
Directions
Sift the flour, salt and sugar into a bowl.
Make a well and add the egg and half the milk.
Beat until smooth, then gradually beat in the remaining milk and 1 teaspoon oil.
Set aside.
Mix together half the hazelnuts, 5 tablespoons cream and half the confectioners' sugar.
This filling should be thick.
Heat a little of the remaining oil in a 10-inch crepe pan.
Spoon in a quarter of the batter and tip to cover the pan.
Cook for 1 minute, then turn over and cook for about 30 seconds.
Slide out of the pan and keep hot while you cook the remaining three crepes in the same way.
Spread the crepes with the hazelnut filling and roll up.
Arrange on a warmed serving dish.
Gently heat the remaining hazelnuts, cream and confectioners' sugar in a saucepan, and pour over the crepes.
Make a well and add the egg and half the milk.
Beat until smooth, then gradually beat in the remaining milk and 1 teaspoon oil.
Set aside.
Mix together half the hazelnuts, 5 tablespoons cream and half the confectioners' sugar.
This filling should be thick.
Heat a little of the remaining oil in a 10-inch crepe pan.
Spoon in a quarter of the batter and tip to cover the pan.
Cook for 1 minute, then turn over and cook for about 30 seconds.
Slide out of the pan and keep hot while you cook the remaining three crepes in the same way.
Spread the crepes with the hazelnut filling and roll up.
Arrange on a warmed serving dish.
Gently heat the remaining hazelnuts, cream and confectioners' sugar in a saucepan, and pour over the crepes.
Chef
